Title: Spicy Cabbage Salad
Categories: New text im, Cooking rig
Yield: 1 Servings

1 1/2 lb Red And/Or Green Cabbage;
-cored, finely shredd
1 tb Salt
3/4 c Rice Wine Vinegar
-(Unseasoned)
1/2 c Sugar
2 tb Minced Ginger
1/2 c Chopped Cilantro
1/2 ts Red Pepper Flakes; or to
-taste
1 c Finely Shredded Carrots

In a colander, toss the cabbage with the salt. Weight the cabbage down with
a plate and a one pound can or other object. Let stand and drain for 1-2
hours at room temperature. In a large bowl mix the vinegar, sugar, ginger,
cilantro and pepper flakes together. Add the cabbage and carrots and
combine them well. Chill for at least 2 hours or overnight. Stir
occasionally. Season to taste.

Yield: 6 serving

Recommended Wine: The sweet, smoky flavors of the ribs are nicely
contrasted by a fruity Gamay Beaujolais. An icecold Bud (or locally made
Red Tail Ale if you're in northern California) is not bad in a pinch
either!

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9749

Posted to MC-Recipe Digest V1 #279

Date: Tue, 5 Nov 1996 09:11:42 -0500 (EST)

From: Bill Spalding